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users rating2/4

It's true. This recipe does make
very heavy - literally - cake, even
after using cake flour (lighter than
all purpose) and bakers sugar (fine
sugar). The taste is ok with it's
butter and vanilla flavors, but
nothing to get really excited about.
It certainly doesn't taste "french
bakery" quality or, for that
matter, "bakery" quality. Use a
different recipe...this one's not
worth the ingrediants or time spent.

I did not make the cake,
just the frosting.It is a good
idea for a great frosting. It
reminds me of a seven
minute frosting that I loved
as a kid. Next time I would
use less butter though. It
kind of tastes like you are
eating sweetened butter
with the amount called for
in the recipe. I like the fact
that it is really light and not
overly sweet so I will make
it again with a few changes.

I really enjoyed this cake, as did the person I made it for! I made it with cake flour and baking sugar, as I was worried it might be too dense, but as it turns out, the texture was a lot like a pound cake. I topped it with a whipped frosting as buttercream would just be too heavy for this. I definitely will make this again, perhaps with a layer of cream or jam between the layers. I baked this in two eight inch round pans. The cooking time was about 40 minutes for me; YMMV. The frosting was white chocolate ganache whipped up with more cream and topped with toasted coconut and raspberries and went perfectly with the cake! The guy I made this for said it was like something you'd purchase out of an expensive French bakery, and I have to agree. It's divine, but you have to know how to make it.

I really enjoyed
this cake, as did
the person I made it
for! I made it with
cake flour and
baking sugar, as I
was worried it might
be too dense, but as
it turns out, the
texture was a lot
like a pound cake. I
topped it with a
whipped frosting as
buttercream would
just be too heavy
for this. I
definitely will make
this again, perhaps
with a layer of
cream or jam between
the layers. I baked
this in two eight
inch round pans. The
cooking time was
about 40 minutes for
me; YMMV. The
frosting was white
chocolate ganache
whipped up with more
cream and topped
with toasted coconut
and raspberries and
went perfectly with
the cake! The guy I
made this for said
it was like
something you'd
purchase out of an
expensive French
bakery, and I have
to agree. It's
divine, but you have
to know how to make
it.

I made this recipe's
frosting and it dissolved
at room temperature and
ruined my cake. Not sure
if it was the egg whites
(which I have discovered
are not in many
buttercream frosting
recipes), but I wouldn't
make it again.

This is a horrible recipe. Very dense. I'm sure you could build a whole tower as the cake is heavy, (like a brick). I make it into a 9 inch cake, and cupcake, neither are good. The cake is so dry that the cupcake papers rip the whole cupcake apart. I'm going to toss all and start again with a new recipe, as it's for my daughter's 3rd birthday.